Chocolate Pots de “Crème” {a lightened up version}

When it comes to desserts, I can’t seem to resist anything creamy, smooth and super sweet. (Like fudge, cheese cake, ice cream…) And if it’s chocolate too? You better hand me that spoon and don’t expect me to share!

We stopped going out to dinner for Valentine’s day several years ago, it’s just not worth the hassle of babysitters, long waits, and having to eat from “special menus” – (special as in nothing I want, yet twice as expensive, lol.) We now have a family tradition of a candlelight dinner with the kids. They love it and think it’s very special. Our menu of the last few years has been a heart shaped pizza from a take n’ bake pizza place, salad and a special dessert.

This year, our dessert will be a lightened up version of Chocolate Pots de “Crème”. Though technically, they’re not pots de Crème, they’re more like “pots de agua” since there is no creme or butter in this recipe. I promise you, these little desserts are so rich and creamy, it’s very difficult to tell the difference. (I challenge you to eat an entire ramekin in one sitting, I could not finish it all at once, and I’m a pro!)

The chocolate pots are cooked until just set, though my guess is, if you continued to cook them, they would turn out more like a brownie. I never worry anymore about serving foods with under-cooked eggs when I use Safest Choice® Pasteurized Eggs (they are pasteurized in the shell, so the risk of salmonella from eggs is eliminated.) Want to try these eggs yourself?
Here’s the link to a coupon.

Just look at the fudgy-ness… I was in chocolate heaven!

Chocolate Pots (lightened up)

Pin the recipe here ==>>

Ingredients:

1/2 cup baking cocoa

3/4 cup plus 1 tbs semi sweet chocolate chips

1 1/2 cup sugar

2 tbs all purpose flour

3 Safe eggs

3/4 cup water

1 tbs brewed coffee (You could also use a dark rum or any flavored liqueur, like chocolate, Raspberry, Baileys or Frangelico. I just used coffee.)

Coat eight oven safe ramekins or other small serving cups with cooking spray and divide chocolate between the eight cups.

Place ramekins in a baking pan and add about an inch of boiling water to the pan.

Bake uncovered at 350 for about 20 to 25 minutes or until centers are just set.

Serve with a spoonful of whipped cream if desired.

Enjoy!

( I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them!)

Don’t miss any more posts! You can follow along on Feedly, Bloglovin’, via blogger using the Google Friend Connect widget, your favorite feed reader, or by signing up via email. Just click on one of the icons below:

You could make them in a muffin pan, but it might be awkward to serve. Though, I split one ramekin for my kids and just put it in a tiny bowl for them. The white ramekins I used in the picture are from walmart (corelle brand.)~Jamie

Hi Jamie, just stopping by from the Think Pink Sunday. That is a really yummy recipe! I wish I could have this chocolate delight today!!! You should also share your recipe with my Sunday Recipe Link-Up on my blog http://tea-time-blog.com Have a great Sunday!!!!﻿

Your Chocolate Pots De Creme looks so creamy and delicious, I would just love it. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!Miz Helen

Latest from the Kitchen

Terms of use – Disclosure

You may share 1 photo and up to 3 lines of text, under the condition that proper credit is given to scatteredthoughtsofacraftymom.com. (Clear link back to shared content and do not remove watermark from photo.) For more information, visit the
Terms and Conditions